Chicken Casserole Ole Recipe

• 1 onion, finely minced
• 1 c. finely minced green pepper
• 1/2 c. finely minced celery
• 3 tbsp. butter
• 1 (10 ounce.) can tomatoes with green chilies
• 1 (10 ounce.) can Cheddar cheese soup, undiluted
• 1 (10 ounce.) can cream of mushroom soup, undiluted
• 1 c. chicken broth
• 1/4 c. minced pimientos
• 1 chicken, boiled and cut in bite size pcs
• 1 (8 ounce.) pkg. corn tortilla chips
• Grated Cheddar cheese
• Ripe olives, minced

1. Preheat oven to 350 degrees.
2. Saute/fry onions, green peppers and celery till tender.
3. Crush the tomatoes and add in the soups, broth and pimientos to sauteed vegetables.
4. Stir till smooth.
5. Heat till very warm but not boiling.
6. In a 9 x 13 inch baking dish, layer 2 c. chicken, half the chips, and another layer of each.
7. Pour warm soup mix over casserole and top with grated cheese.
8. Sprinkle with sliced olives.
9. Bake 30 min or possibly till bubbling warm.
10. Serves 10 to 12.

onion, green pepper, celery, butter, tomatoes, cheddar cheese soup, cream of mushroom soup, chicken broth, pimientos, chicken, corn tortilla chips, cheddar cheese, olives

Taken from cookeatshare.com/recipes/chicken-casserole-ole-36535 (may not work)